How to cut and roast Acorn Squash 

Cutting acorn squash for baking or air frying is really easy! All you need to do is use a large, sharp knife on a sturdy surface to slice the acorn squash in half. Once cut in half, use a spoon to scoop out the seeds using a spoon.

Next, quarter the onions.

When ready, place the onions, garlic cloves, and acorn squash onto a greased baking sheet.

Next, season the squash, onions, and garlic with salt, pepper, and oil. 

Once seasoned, turn the acorn squash so that the cut sides are facing down.

Finally, roast the ingredients in the air fryer at 325F for 30 minutes or in the oven at 350 F for 40 minutes.

Acorn Squash Soup in Instant Pot

Once the acorn squash, onions, and garlic are done baking or air frying, you can bring the soup together. Here’s what you need to do to make acorn squash soup in the Instant Pot:

1. First, use a spoon to scoop out the tender squash, leaving the skin behind.
2. Next, turn the saute mode on the Instant Pot on, add 1 tablespoon olive oil, and saute the shallots. 
3. Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
4. Turn off saute mode and then close the lid. Seal the vent and pressure cook for 6 minutes, followed by a quick release of pressure after 5 minutes.
5. Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
6. Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.

Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.

Stove top Acorn Squash Soup

Once the acorn squash, onions, and garlic are done baking or air frying, place a large pot on the stove top. When ready, follow these easy instructions:

1. First, use a spoon to scoop out the squash and discard the skin.
2. Next, turn the burner to medium-high, add 1 tablespoon olive oil, and saute the shallots. 
3. Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
4. Turn the heat down to medium, place a lid on top, and then allow the soup to simmer for about 30 minutes.
5. Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
6. Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.

Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.